Fajita Salad Recipe
Crisp romaine and iceberg mix topped with onions, tomatoes, tortilla chips and cheddar jack cheese served with an oven baked bread stick.
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Ingredients
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Salad Ingredients
Oven-Baked Bread Stick Ingredients
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash and dry the romaine and iceberg lettuce thoroughly. Chop them into bite-sized pieces and place them in a large mixing bowl.
- 2
Add the Vegetables
Halve the cherry tomatoes and slice the red onion thinly. Add both to the bowl of lettuce.
- 3
Add the Toppings
Sprinkle the tortilla chips and cheddar jack cheese over the salad mixture in the bowl.
Oven-Baked Bread Stick Preparation
- 4
Prepare the Dough
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
- 5
Mix the Ingredients
In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir until the dough starts to come together.
- 6
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 7
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 8
Shape the Breadsticks
Preheat the oven to 375°F (190°C). Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long stick shape and place them on a baking sheet.
- 9
Bake the Breadsticks
Sprinkle garlic powder on top of the breadsticks. Bake in the preheated oven for 15-20 minutes or until golden brown.
